This Slow Cooker Potato Soup is quick to throw together, and then it makes itself! 

I usually associate soups with fall, but the weather this year has been so strange that I think I’m off a bit.  I know that half the country has been plummeted with snow.  Here in Idaho, we normally get a lot of snow, but our winter has been so mild!  And now the air has the same crisp feeling that is usually fall, so it felt like a soup day last week.

Potato soup is one of my husband’s favorites.  But we’ve been working on houses, packing, and basically I just haven’t had time to make great meals lately.  So I decided to make slow cooker potato, so it could make itself while I was painting.  I looked at quite a few recipes, but the recipe closest to what I did is from Teaspoon of Goodness.

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Yield: 6

Slow Cooker Potato Soup

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Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• 4 cups Chicken Broth, (2 cans)
• 1/2 Onion,, diced
• 4 cups Potato,, chopped
• 1 tsp Seasoned Salt
• 2 cloves Garlic,, minced
• 3-4 Carrots,, sliced
• 8 oz Cream Cheese
• Cooked and crumbled Bacon
• shredded cheese, and any other toppings you would like

Instructions

1. Put all ingredients EXCEPT cream cheese and toppings into a slow cooker. Cook on low for 8 hours (or on high for 4-5).
2. Use an emulsion blender to puree some of the potatoes (I just used a potato masher).
3. Add the cream cheese, and cook on low for about 20-30 minutes.
4. Stir well.
5. Serve with choice of toppings.

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